Future franchisees are watching: What do they see in you?

Three restaurant industry leaders talk about branding strategy when it comes to the essential task of drawing franchisees in for business.

Summit summations: Dallas event delivers Texas-sized dividends

Katie Fuhrman of MomentFeed; Kimberly Brastad of Dairy Queen; Keith Hill of I Love Bacon; Jamal Bara of Waterfall; Demetra McLain of DW's Subs and Jacquelyn Cirko of Groupon, give an inside look to their Summit experiences.

Commodities: Cheese prices up, wheat drops

There was good and bad news on the pizza-maker's trading tally sheet this week, as most stocks saw a bump in value. Prices for essential commodities, however, got a shot of adrenaline.

3 execs describe how to take on the world without losing your brand

Taking a brand to another country is one of the most complex challenges a brand's leadership can undertake. At the Restaurant Franchising and Innovation Summit in Dallas last month, three divergent brands shared some of the lessons they've learned on the road.

Employee bullying claims can bury your business

It can happen under the surface of face-to-face employee interactions, but it's still brutal and even can end up in a lost life, particularly in the stressful fast food environment. It's bullying. It's increasing. And it can bury your business. So, what has your company done to protect employees and the brand itself?

10 reasons to attend the 2017 ICX Summit

If you are responsible for improving customer engagement for your organization, here are 10 reasons you should make your way to Texas for the ICX Summit.

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

Required restaurant allergen training: Wave of the future?

Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats. But restaurateurs should open their eyes to the fact that this type of on-staff expertise is fast becoming a business necessity.

Restaurants dish out savings to soothe the stressed tax filer

Restaurants are doing their part to calm the masses with money-saving deals on Tuesday, the nation's day of shared tax-paying pain.

Capturing today's diners? A lot of it is still about 'the money'

Even with the surprises that the AlixPartners diners' preferences poll has shown this week, in many ways it still all comes down to the fact that customers want it all and they want it as cheap as they can get it.

Pie Five, Firehouse, First Watch,Pei Wei execs discuss 'the good, the bad and the ugly' of online reviews

A recent survey found that 61 percent of the dining public check online reviews before visiting a restaurant. How those reviews can help or hurt sales was a central theme at the Restaurant Franchising and Innovation Summit.

ICX Summit: Neuroscience, millennials and measuring customer experience

The upcoming June ICX Summit boasts top leaders in customer experience speaking on a range of topics from CX strategy to measuring customer experience return-on-investment

Pressure grows to make restaurant kiosks 'disability-friendly'

A recent lawsuit on behalf of a blind customer against Eatsa, a restaurant that uses self-order kiosks, has put the kiosk industry in the spotlight.

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.

Fast insights on crisis management, leadership development and restaurant/retail partnerships

Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.

Why playing the 'right' background music increases sales

Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.

C-Speak: PDQ president using tech to get rid of the back office

PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.

McDonald's massive move to mobile ordering: A big change that warrants big groundwork

McDonald’s and its recently unveiled plans to implement mobile ordering and curbside pickup is proof that even the mightiest brands now know mobile ordering is the order of the future. But, chains must lay the groundwork for this major transition by preparing a foundation that helps them clear the potential hurdles and move on to future success.

A little online burger buzz teaches a lot about menu prices

Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the price they pay when eating out. Even as the fundamentals of the American economy remain strong, consumers continue to grow weary about spending money on fast food.

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